Katey's Kitchen » Kitchen Staples

Chicken Stock

February 16th, 2013 Posted in Kitchen Staples Tags: broth, Chicken, stock

2 1/2 – 3 lbs chicken wings, backs and necks or 1 boiling chicken

2 onions, unpeeled, quartered

7 pints cold water

2 carrots, coarsely chopped

2 celery stalks, with leaves, coarsely chopped

small handful of fresh parsley

3/4 tsp dried thyme

1 or 2 bay leaves

10 black peppercorns, lightly crushed

~Combine the chicken and the onions in a stockpot. Cook over medium heat until chicken and onions are lightly browned, stirring often.

~Add the water, stir. Bring to a boil, skimming as needed

~Add the remaining ingredients, reduce heat, partially cover and simmer for 3 hours

~Strain liquid into a bowl, allow to cool and then refrigerate

~Remove layer of fat prior to using

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Classic Pastry Crust

February 18th, 2012 Posted in Desserts, Kitchen Staples, Pies Tags: Crust, Pastry

For Single Crust Pie or Tart

1 1/4 cups all purpose flour

1/4 tsp salt

1/4 cup solid vegetable shortening

3 Tbl cold butter

2 – 4 Tbl ice-cold water

For Double Crust Pie

2 1/2 cups all purpose flour

1/2 tsp salt

1/2 cup solid vegetable shortening

6 Tbl cold butter

5 – 7 Tbl ice-cold water

~ Combine flour and salt in large bowl; mix well. Cut shortening and butter into flour mixture with pastry blender until shortening and butter resemble teh size of small peas. Sprinkle 1 Tbl water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball

~Gather pastry into a ball; flattent to

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Beef Broth

April 26th, 2011 Posted in Kitchen Staples, Soups/Stews

5 lbs beef bone w/ ample meat and marrow

3 quarts cold water

2 medium onions sliced

1 carrot sliced

1 small white turnip sliced

1 rib celery sliced

1 bay leaf

1/2 tsp ground thyme

3 sprigs parsley

Salt & Pepper to taste

~Have butcher saw or crack beef bones

~Brown 1/4 – 1/2 bones in large frying pan over high heat, place all meat and bones in large stock pot

~Cover with ice cold water for 30 minutes or more

~Heat gradually to simmering (if to be used for clear soup skim now), cover and continue simmering for 3 – 4 hours

~Remove meat and bones, discard, add all vegetables, except parsley, season with salt & pepper

~Simmer 45 minutes

~Strain through several layers of cheese cloth

~Add parsley

~Place broth in refrigerator to cool quickly (rapid cooling improves the quality)

~Place in containers and refrigerate prior to use

~Remove fat just prior to being used

~Can be refrigerated for 3 – 4 days or can be frozen

~Always use directly from cold state

~Makes 2 quarts

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